Chicken-Filled Poblano Chiles from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s He

Ingredients

• ½ teaspoon dried thyme, crumbled
• 1 small onion, finely chopped
• 6 poblano chiles
• 2 large eggs, separated
• One ½-inch to 1-inch piece canela
• Vegetable oil for frying chiles, plus more for later sautéing and batter-frying
• 1 cup all-purpose flour
• 2 garlic cloves, coarsely chopped
• 1 large ripe tomato, peeled, seeded, and finely chopped
• 1½ teaspoons salt, or to taste
• 2 to 2½ cups cooked shredded chicken
• 1 teaspoon dried Oaxacan oregano or ½ teaspoon dried Mexican oregano, crumbled